Job Description

Job Objective:

To deliver comprehensive theoretical and practical instruction in bakery and pastry arts to aspiring culinary students, while maintaining a professional and disciplined training environment aligned with the institution's academic standards.

Key Responsibilities:1. Academic Delivery:

Conduct theory and hands-on practical classes on foundational and advanced topics in: Bread making (artisan, sourdough, enriched breads) Pastry techniques (puff, shortcrust, choux, etc.) Cakes (sponge, layered, mousse-based, tiered) Confectionery (chocolates, pralines, sugar work) Eggless & international desserts Prepare lesson plans, recipes, demonstrations, and student learning materials.

2. Student Mentoring & Assessment:

Guide students in developing technical and artistic pastry skills. Evaluate student performance through practical tests, assignments, and viva sessions. Provide constructive feedback to help students improve continuously.

3. Curriculum & Syllabus Management:

Assist in curriculum planning, module development, and regular syllabus updates in line with industry standards and academic benchmarks. Maintain teaching records, student attendance, and assessment reports accurately.

4. Kitchen Lab Management:

Oversee the cleanliness, safety, and organization of the bakery & pastry lab. Monitor the usage of ingredients and tools to avoid wastage and ensure efficiency. Ensure hygiene protocols and food safety standards are strictly followed.

5. Events & Workshops:

Conduct in-house bakery workshops, cake decoration demos, and student showcases. Support institutional participation in food festivals, competitions, and inter-college events.

6. Team Collaboration:

Coordinate with fellow faculty and administrative staff for smooth academic delivery. Participate in faculty meetings, reviews, and training sessions.

Qualifications & Experience:

Degree/Diploma in Bakery & Confectionery or Hotel Management with specialization in Pastry Arts. Minimum

4-6 years

of industry experience in professional bakeries, patisseries, or 5-star hotel pastry kitchens. Prior experience in teaching or training is preferred.

Skills & Attributes:

Expert-level knowledge in classical and modern bakery and pastry techniques. Strong communication and classroom management skills. Creative, detail-oriented, and passionate about mentoring students. Ability to maintain discipline, grooming, and professional kitchen standards.

Expectations:

Be a role model for students in professionalism, hygiene, and culinary conduct. Uphold the values and vision of Indian Culinary Academy in all instructional activities.
Job Types: Full-time, Permanent

Pay: ₹35,000.00 - ₹45,000.00 per month

Schedule:

Day shift Fixed shift Morning shift
Supplemental Pay:

Performance bonus
Ability to commute/relocate:

Banglore, Karnataka: Reliably commute or planning to relocate before starting work (Preferred)
Education:

Diploma (Preferred)
Experience:

10years: 4 years (Preferred)
Location:

Banglore, Karnataka (Required)
Work Location: In person

Expected Start Date: 07/07/2025